DRIFT (Formerly Location)
LOCATION Yacht Charter
Step aboard LOCATION, a magnificent sailing catamaran that embodies the elegance and innovation of Bali’s finest designs. From the moment you set foot on the teak-decked cockpit, you’ll feel the inviting warmth of a space crafted for both relaxation and entertainment. With an expansive dining table fit for ten and a plush lounge bench, this is where laughter and stories are shared over delicious meals and sunset cocktails.
Luxury Features
As you ascend to the flybridge, prepare to be captivated by breathtaking 360-degree views of crystal-clear turquoise waters. This elevated space offers the perfect retreat, whether you’re indulging in an afternoon read, savoring hors d’oeuvres with a refreshing drink, or simply admiring the sails as they catch the wind. Every corner of LOCATION is designed for indulgence, ensuring your charter is nothing short of extraordinary.
Inside, the main salon welcomes you with an abundance of natural light, seamlessly blending luxury with comfort. Surrounded by panoramic windows, the airy interior creates a serene atmosphere where you can unwind in style. Whether you’re enjoying a quiet morning coffee or gathering with loved ones, the salon is a sanctuary of sophistication.
Onboard Experience
Each of LOCATION’s four guest cabins offers a haven of tranquility, featuring queen-sized beds, private en-suite baths with dedicated shower stalls, and individually controlled air conditioning for personalized comfort. Generous windows allow the sun’s golden glow to illuminate every cabin, enhancing the already refined ambiance. The craftsmanship and attention to detail in each space reflect the caliber of this remarkable yacht, ensuring a restful and luxurious stay for all on board.
Designed for ultimate enjoyment, LOCATION boasts multiple social and relaxation areas. The top-deck flybridge invites you to bask in the sea breeze, while the forward cockpit provides a cozy lounge and dining spot with seamless access to the galley. The aft cockpit, with its comfortable seating and open dining setup, becomes the perfect backdrop for shared meals under the stars.
Your Unforgettable Escape Awaits
Set sail on LOCATION and discover the true essence of a luxury yacht charter. Whether you’re exploring sun-kissed shores, indulging in gourmet dining, or soaking in the beauty of the open sea, every moment on board is designed to be unforgettable. Secure your spot today and embark on the adventure of a lifetime!
The Bali 5.4 offers four queen-berth guest cabins, each featuring a private en-suite electric head with separate stall shower and vanity. All guest cabins are equipped with dry heads, with the exception of the starboard aft cabin.
The crew occupies the mid-ship starboard cabin.
Each cabin is fitted with individually controlled air-conditioning, allowing guests to adjust comfort levels to their preference.
The yacht features a spacious flybridge with a helm station, multiple lounging and seating areas, and panoramic 360-degree views.
Outdoor living spaces include a forward cockpit with lounge and dining seating, as well as an aft cockpit offering additional seating and dining accommodations.
The main deck showcases a bright, fully air-conditioned salon with direct access to the forward cockpit. The open-plan galley is seamlessly integrated into the salon, creating an airy and social onboard living environment.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2x80HP Yanmar diesels 21.5Kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 Knots |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 4.85 Feet |
| Pax: | 8 |
| YearBuilt: | 2022 |
| Builder: | Bali Catamarans |
| Engines: | 2x80HP Yanmar diesels 21.5Kw Onan Generator |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | Yes |
| RegNum: | 752005 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 3 |
| Inverter: | Yes |
| Voltages: | 120V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Inquire |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Gala A450HL 15' |
| Dinghy hp: | 70 HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | S/S ladder of scoop steps |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 3 trolling rods, 2 spinning ro |
| Rods: | 5 |
Captain Nik Dorward
Chef & First Mate Lily Davison
2026/2027 Season Crew:
Captain Fabrizio Fassbind
Originally from Switzerland, Captain Fabrizio brings a calm, confident presence to the helm along with extensive experience cruising the Caribbean. Since beginning his captaincy career in 2017, he has delivered and operated both sailing and power yachts throughout the Mediterranean and Caribbean, with particular expertise in the waters of the British Virgin Islands and the Bahamas.
Before entering the yachting industry, Fabrizio trained and worked as an aircraft mechanic, a background that developed his meticulous attention to detail, strong technical skills, and commitment to safety. These qualities continue to shape his approach as a captain, ensuring smooth operations and peace of mind for guests onboard.
Fabrizio holds an RYA Yachtmaster Offshore certification and has extensive experience managing charter operations, vessel maintenance, and crew coordination. His knowledge of the region allows him to guide guests to hidden beaches, vibrant island bars, and unforgettable snorkeling spots, creating itineraries that balance adventure with relaxation.
Fluent in English, German, and Swiss German, Fabrizio’s approachable personality and professional leadership help guests feel welcome and comfortable from the moment they step aboard.
Chef Janey Bryant
Chef Janey is a talented South African yacht chef with over eight years of experience in hospitality and charter yachting. Known for her warm personality and calm, professional approach, she takes great pride in creating memorable dining experiences that are tailored to each group of guests.
Janey has worked as a sole chef aboard several charter catamarans in the Caribbean, preparing meals for both guests and crew while also assisting with deck operations and yacht management. Her experience includes provisioning in remote locations, designing custom menus, and delivering consistently high standards of service.
Her culinary style focuses on fresh ingredients, vibrant flavors, and beautifully presented dishes inspired by global cuisine. Whether preparing elegant multi-course dinners or relaxed family-style meals, Janey enjoys creating dishes that are visually striking, comforting, and perfectly suited to the yachting lifestyle.
Having previously worked in high-end hospitality serving VIP clients, she brings exceptional attention to detail and guest care to everything she does.
Outside the galley, Janey enjoys diving, photography, and exploring new culinary inspiration. Her positive energy, creativity, and dedication to guest satisfaction ensure that every charter is both delicious and unforgettable.
DAY BREAK
A daily selection of creamy yogurt, house-made granola, and seasonal fruit, served with freshly baked breads and pastries, alongside vibrant freshly squeezed juices.
Drift Toast
Toasted sourdough layered with smashed avocado, perfectly poached eggs, and blistered cherry tomatoes, finished with a hint of olive oil and sea salt.
Lobster Eggs Benedict
Buttery poached lobster tail and soft poached eggs on toasted English muffin, topped with a silky lemon and chive hollandaise.
Truffle & Exotic Mushroom Omelette
Fluffy omelette filled with wild and exotic mushrooms, infused with truffle, finished with fresh arugula, Parmesan shavings, and chive oil.
Drift Bagel
Toasted bagel layered with smoked salmon, cream cheese, pickled red onion, crispy capers, sliced avocado, and fresh dill.
MIDDAY
Greek Feast
A vibrant spread of chicken za’atar kebabs, golden falafel, creamy tzatziki, hummus, grilled halloumi drizzled with honey and oregano, crisp Greek salad, and warm homemade pita.
Beer-Battered Fish Tacos
Crispy golden fish wrapped in soft tortillas, served with fresh corn salad, guacamole, pico de gallo, and house-made nachos.
Tuna Tataki Poke Bowl
Seared tuna coated in furikake, served over seasoned rice with Asian vegetables, accompanied by a refreshing wakame salad.
Med Vibes
Chargrilled beef topped with herbaceous chimichurri, served alongside charred lemon broccolini, a vibrant mixed tomato salad, and crispy lemon-infused potato wedges.
HORS D’OEUVRES
Charcuterie Board
A curated selection of cured meats, cheeses, and house-made preserves.
Brioche Lobster Bites
Buttery brioche topped with tender lobster and a rich, citrus-kissed aioli.
Italian Bruschetta
Toasted sourdough topped with ripe tomatoes, basil, and balsamic glaze.
Prawn Rice Paper Rolls
Delicate rice paper rolls filled with steamed prawns and crisp vegetables, served with a light soy dipping sauce.
MAIN
Cucumber, Lime & Coconut Gazpacho Starter
A chilled, refreshing soup infused with citrus and coconut, finished with cherry tomato oil and delicate micro herbs.
Beef Tartare Starter
Finely chopped prime beef seasoned with herbs and garlic, served with crisp artisan crostini.
Deconstructed Caprese Starter
Heirloom tomatoes, fresh mozzarella, and basil presented on crisp Melba toast with a drizzle of balsamic.
Seared Asian Scallops Starter
Perfectly seared scallops served with a ponzu beurre blanc, topped with crispy onions for texture.
Walnut & Honey Mustard Pork Belly
Slow-cooked, crispy pork belly glazed with honey mustard, served with silky pomme purée, pickled apple slaw, and seasonal micro vegetables.
Crispy Seared Sea Bass
Golden-skinned sea bass on a smooth carrot purée, accompanied by herb-infused baby potatoes and a touch of garlic chili oil.
Butter-Poached Lobster Tail
Succulent lobster gently poached in butter, served with a vibrant pea and mint risotto and finished with a lemon beurre noisette.
Filet Mignon
Flame-grilled tenderloin served with garlic and rosemary Hasselback potatoes, honey-glazed baby carrots, and a rich red wine jus.
DESSERT
Chocolate Fondant
A warm, molten-centered chocolate fondant served with caramel popcorn for a playful crunch.
Rooibos & Honey Panna Cotta
Silky panna cotta infused with rooibos and honey, served with a bright berry granita and coulis.
Indian-Spiced Crème Brûlée
Classic crème brûlée infused with warming spices, topped with candied pecans and pistachios.
Deconstructed Key Lime Pie
Zesty lime curd, biscuit crumble, and desiccated coconut layered for a fresh, tropical finish.
S/V Location is offering a $2500 discount on charters sailing in April and May. Must be a 6 night minimum.
Valid for dates below. Inquire with any questions.April 10th – 19th
May 6th to 24th
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | ||||
| Summer 2026 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | ||||
| Winter 2026 to 2027 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | ||||
| Summer 2027 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
• Bahamas
Base Port
• Palm Cay Marina - Nassau, Bahamas
Taxes
• Not Included nor is standard crew gratuity
• 10% VAT tax applies
• 4% Charter tax applies
Rates & Terms
Minimum charter nights
• 7-night minimum highly recommended
• 5-night minimum required
Charter Duration
For the most relaxed and immersive experience, we recommend a minimum of seven nights.
Should a shorter stay be requested and approved, rates are calculated as follows:
• 6 nights = weekly rate ÷ 7 × 6.5
• 5 nights = weekly rate ÷ 6 × 5
Relocation Fees + 14% Tax
Relocation fees must be confirmed prior to booking
• Nassau – No relocation fee
• Staniel Cay – $2,000 one-way – $4,000 round-trip
• Abacos – $5,000 round-trip
• Georgetown – $3,000 one-way – $6,000 round-trip
Arrival | Departure Times
• Preferred embarkation and disembarkation time is 12:00 PM
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Ideal for guests seeking a fully onboard dining experience, however shore dining options/reservations can be secured for you in advance for several meals if desired.
• 7 breakfasts, 7 lunches & 6 dinners onboard
• Includes happy hour canapés, standard ship’s bar & snacks
• One dinner ashore is required
Holiday Rates 2026 / 2027 Season
• Holiday season pricing is full-board only, 7 nights
Thanksgiving Week
• $40,000 | 2–8 guests
Christmas Week
• $42,000 | 2–8 guests
• Charter must conclude on or before December 26
New Year’s Week
• $48,000 | 2–8 guests
• Charter may not commence prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• 15-20% Standard crew gratuities are accepted directly via cash, PayPal, Zelle, Venmo, check, Apple Pay, or wire transfer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 4.85 Feet
- : 8
- : 2022
- : Bali Catamarans
- : 8 Knots
- : 9
- : 2x80HP Yanmar diesels 21.5Kw Onan Generator
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Fabrizio Fassbind
- : BVI
- : Yes
- : 752005
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2x80HP Yanmar diesels 21.5Kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 Knots |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | 3 |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 120V |
| Water Maker: | Yes |
| Water Cap: | 264 Gal |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Lots |
| Guests Smokes: | Inquire |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Gala A450HL 15' |
| Dinghy hp: | 70 HP |
| Dinghy # pax: | 10 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | S/S ladder of scoop steps |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 3 trolling rods, 2 spinning ro |
| Rods: | 5 |
Captain Nik Dorward
Chef & First Mate Lily Davison
2026/2027 Season Crew:
Captain Fabrizio Fassbind
Originally from Switzerland, Captain Fabrizio brings a calm, confident presence to the helm along with extensive experience cruising the Caribbean. Since beginning his captaincy career in 2017, he has delivered and operated both sailing and power yachts throughout the Mediterranean and Caribbean, with particular expertise in the waters of the British Virgin Islands and the Bahamas.
Before entering the yachting industry, Fabrizio trained and worked as an aircraft mechanic, a background that developed his meticulous attention to detail, strong technical skills, and commitment to safety. These qualities continue to shape his approach as a captain, ensuring smooth operations and peace of mind for guests onboard.
Fabrizio holds an RYA Yachtmaster Offshore certification and has extensive experience managing charter operations, vessel maintenance, and crew coordination. His knowledge of the region allows him to guide guests to hidden beaches, vibrant island bars, and unforgettable snorkeling spots, creating itineraries that balance adventure with relaxation.
Fluent in English, German, and Swiss German, Fabrizio’s approachable personality and professional leadership help guests feel welcome and comfortable from the moment they step aboard.
Chef Janey Bryant
Chef Janey is a talented South African yacht chef with over eight years of experience in hospitality and charter yachting. Known for her warm personality and calm, professional approach, she takes great pride in creating memorable dining experiences that are tailored to each group of guests.
Janey has worked as a sole chef aboard several charter catamarans in the Caribbean, preparing meals for both guests and crew while also assisting with deck operations and yacht management. Her experience includes provisioning in remote locations, designing custom menus, and delivering consistently high standards of service.
Her culinary style focuses on fresh ingredients, vibrant flavors, and beautifully presented dishes inspired by global cuisine. Whether preparing elegant multi-course dinners or relaxed family-style meals, Janey enjoys creating dishes that are visually striking, comforting, and perfectly suited to the yachting lifestyle.
Having previously worked in high-end hospitality serving VIP clients, she brings exceptional attention to detail and guest care to everything she does.
Outside the galley, Janey enjoys diving, photography, and exploring new culinary inspiration. Her positive energy, creativity, and dedication to guest satisfaction ensure that every charter is both delicious and unforgettable.
DAY BREAK
A daily selection of creamy yogurt, house-made granola, and seasonal fruit, served with freshly baked breads and pastries, alongside vibrant freshly squeezed juices.
Drift Toast
Toasted sourdough layered with smashed avocado, perfectly poached eggs, and blistered cherry tomatoes, finished with a hint of olive oil and sea salt.
Lobster Eggs Benedict
Buttery poached lobster tail and soft poached eggs on toasted English muffin, topped with a silky lemon and chive hollandaise.
Truffle & Exotic Mushroom Omelette
Fluffy omelette filled with wild and exotic mushrooms, infused with truffle, finished with fresh arugula, Parmesan shavings, and chive oil.
Drift Bagel
Toasted bagel layered with smoked salmon, cream cheese, pickled red onion, crispy capers, sliced avocado, and fresh dill.
MIDDAY
Greek Feast
A vibrant spread of chicken za’atar kebabs, golden falafel, creamy tzatziki, hummus, grilled halloumi drizzled with honey and oregano, crisp Greek salad, and warm homemade pita.
Beer-Battered Fish Tacos
Crispy golden fish wrapped in soft tortillas, served with fresh corn salad, guacamole, pico de gallo, and house-made nachos.
Tuna Tataki Poke Bowl
Seared tuna coated in furikake, served over seasoned rice with Asian vegetables, accompanied by a refreshing wakame salad.
Med Vibes
Chargrilled beef topped with herbaceous chimichurri, served alongside charred lemon broccolini, a vibrant mixed tomato salad, and crispy lemon-infused potato wedges.
HORS D’OEUVRES
Charcuterie Board
A curated selection of cured meats, cheeses, and house-made preserves.
Brioche Lobster Bites
Buttery brioche topped with tender lobster and a rich, citrus-kissed aioli.
Italian Bruschetta
Toasted sourdough topped with ripe tomatoes, basil, and balsamic glaze.
Prawn Rice Paper Rolls
Delicate rice paper rolls filled with steamed prawns and crisp vegetables, served with a light soy dipping sauce.
MAIN
Cucumber, Lime & Coconut Gazpacho Starter
A chilled, refreshing soup infused with citrus and coconut, finished with cherry tomato oil and delicate micro herbs.
Beef Tartare Starter
Finely chopped prime beef seasoned with herbs and garlic, served with crisp artisan crostini.
Deconstructed Caprese Starter
Heirloom tomatoes, fresh mozzarella, and basil presented on crisp Melba toast with a drizzle of balsamic.
Seared Asian Scallops Starter
Perfectly seared scallops served with a ponzu beurre blanc, topped with crispy onions for texture.
Walnut & Honey Mustard Pork Belly
Slow-cooked, crispy pork belly glazed with honey mustard, served with silky pomme purée, pickled apple slaw, and seasonal micro vegetables.
Crispy Seared Sea Bass
Golden-skinned sea bass on a smooth carrot purée, accompanied by herb-infused baby potatoes and a touch of garlic chili oil.
Butter-Poached Lobster Tail
Succulent lobster gently poached in butter, served with a vibrant pea and mint risotto and finished with a lemon beurre noisette.
Filet Mignon
Flame-grilled tenderloin served with garlic and rosemary Hasselback potatoes, honey-glazed baby carrots, and a rich red wine jus.
DESSERT
Chocolate Fondant
A warm, molten-centered chocolate fondant served with caramel popcorn for a playful crunch.
Rooibos & Honey Panna Cotta
Silky panna cotta infused with rooibos and honey, served with a bright berry granita and coulis.
Indian-Spiced Crème Brûlée
Classic crème brûlée infused with warming spices, topped with candied pecans and pistachios.
Deconstructed Key Lime Pie
Zesty lime curd, biscuit crumble, and desiccated coconut layered for a fresh, tropical finish.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
| Summer 2026 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
| Winter 2026 to 2027 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
| Summer 2027 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
• Bahamas
Base Port
• Palm Cay Marina - Nassau, Bahamas
Taxes
• Not Included nor is standard crew gratuity
• 10% VAT tax applies
• 4% Charter tax applies
Rates & Terms
Minimum charter nights
• 7-night minimum highly recommended
• 5-night minimum required
Charter Duration
For the most relaxed and immersive experience, we recommend a minimum of seven nights.
Should a shorter stay be requested and approved, rates are calculated as follows:
• 6 nights = weekly rate ÷ 7 × 6.5
• 5 nights = weekly rate ÷ 6 × 5
Relocation Fees + 14% Tax
Relocation fees must be confirmed prior to booking
• Nassau – No relocation fee
• Staniel Cay – $2,000 one-way – $4,000 round-trip
• Abacos – $5,000 round-trip
• Georgetown – $3,000 one-way – $6,000 round-trip
Arrival | Departure Times
• Preferred embarkation and disembarkation time is 12:00 PM
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Ideal for guests seeking a fully onboard dining experience, however shore dining options/reservations can be secured for you in advance for several meals if desired.
• 7 breakfasts, 7 lunches & 6 dinners onboard
• Includes happy hour canapés, standard ship’s bar & snacks
• One dinner ashore is required
Holiday Rates 2026 / 2027 Season
• Holiday season pricing is full-board only, 7 nights
Thanksgiving Week
• $40,000 | 2–8 guests
Christmas Week
• $42,000 | 2–8 guests
• Charter must conclude on or before December 26
New Year’s Week
• $48,000 | 2–8 guests
• Charter may not commence prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• 15-20% Standard crew gratuities are accepted directly via cash, PayPal, Zelle, Venmo, check, Apple Pay, or wire transfer.
